Herb-Infused Thanksgiving Stuffing

Aromatic and flavorful Thanksgiving stuffing with a medley of herbs, perfect for traditional and modern holiday feasts.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 8

Ingredients

1 lb sourdough bread, cubed

1 cup chopped pecans

1/2 cup unsalted butter

1 large onion, diced

3 celery stalks, diced

3 garlic cloves, minced

1/2 cup dried cranberries

2 tsp fresh thyme leaves

1 tbsp fresh sage, chopped

1/2 cup fresh parsley, chopped

1 cup vegetable broth

Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).

2. Spread sourdough bread cubes on a baking sheet and toast in the oven for 10 minutes until lightly browned.

3. In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, sautéing until softened.

4. Stir in the pecans, cranberries, thyme, sage, and parsley, cooking for an additional 2 minutes.

5. In a large mixing bowl, combine the toasted bread cubes and the sautéed herb mixture. Toss to mix evenly.

6. Pour the vegetable broth over the mixture, stirring to moisten the bread evenly. Season with salt and pepper.

7. Transfer the stuffing to a greased baking dish, cover with foil, and bake for 20 minutes.

8. Remove the foil and bake for an additional 10 minutes to achieve a crispy top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place stuffing in an oven-safe dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.